In a shallow bowl, stir together
water, Bailey’s, espresso powder, 2 tablespoons sugar, and 1/2 teaspoon pumpkin spice until the sugar
dissolves. Let cool while you make the
pumpkin filling.

Combine mascarpone, pumpkin purée, vanilla, remaining teaspoon pumpkin spice, and remaining 3/4 cup sugar in a medium bowl. Beat with an electric
mixture until the sugar is dissolved and the mixture is fluffy.

In a separate large bowl, use an electric mixer
to whip the cream and powdered sugar until stiff peaks form.

Dip half of the
ladyfingers in the cooled coffee mixture, making sure both sides are coated but
the ladyfingers aren’t soaked through.

Arrange the
ladyfingers in neat rows in a three-quart 9"-x-13" dish. Spread half
of the pumpkin mixture over the cookie layer, then half the whipped cream over that; repeat with remaining
ladyfingers, pumpkin mixture, and whipped cream. Cover and refrigerate at least
6 hours and up to overnight.

Take the
tiramisu out of the refrigerator 30 minutes before serving. Garnish with
chocolate shavings and a sprinkle of pumpkin spice.

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